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Photo by: Joseph De Leo
Throw this simple chicken dish together the night before you plan to serve it, then just bring it to room temperature and tuck it in the oven when you’re ready to eat. You’ll cut the carbs even lower if you use the lemon oil instead of the fresh lemon juice.
Yield: Serves 4
INGREDIENTS
- 1 tablespoon paprika
- Salt and pepper to taste
- 8 chicken thighs
- 3 garlic cloves, pressed
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice or ½ teaspoon pure lemon oil
- Pinch of oregano
Directions
Rub the paprika, salt, and pepper well into the chicken pieces. In a small bowl, mix together the garlic, oil, and lemon juice. Put the chicken in a glass or ceramic roasting pan and pour the marinade over it. Turn the chicken with tongs to coat it completely, then cover and refrigerate overnight.
Bring to room temperature before baking. Preheat the oven to 400°F. Sprinkle the chicken with oregano. Put the uncovered roasting pan with the chicken in the oven and roast for 40 minutes, turning the pieces once. Serve on a bed of watercress.
© 1997 Frances McCullough
NUTRITIONAL INFORMATION
Nutritional information is provided by the author.
Per Serving: Protein:31g Fat 26.2g Carbohydrate:1.7g
FROM THE KITCHEN OF...
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